THURSDAY, APRIL 4, 2013
2 c Sugar
1 c Olive Oil
4 whole Eggs
2 c All-purpose Flour 1/2 t Salt
1 t Baking Soda
1 t Baking Powder
1 t Ground Cinnamon 2 c Grated Carrots
1 1/2 c chopped pecans 1 t nutmeg
For Icing
1 stick Regular Butter, Softened 1 package (8 Oz) Cream Cheese 1 box Powdered Sugar
2 t Vanilla
1 cup Pecans, Chopped Finely
Preheat oven to 350 F
Mix together the sugar, oil and eggs in a large bowl.
In another bowl sift together flour, salt, baking powder, baking soda, nutmeg and cinnamon. Add to first mixture and combine.
Then add carrots, pecans and mix well. Pour into a greased and floured 13x9 and bake at 350 F until done. Cool completely.
Hebrews 12:2
fixing our eyes on Jesus, the pioneer and perfecter of faith. For the joy set before him he endured the
cross, scorning its shame, and sat down at the right hand of the throne of God.
2 c Sugar
1 c Olive Oil
4 whole Eggs
2 c All-purpose Flour 1/2 t Salt
1 t Baking Soda
1 t Baking Powder
1 t Ground Cinnamon 2 c Grated Carrots
1 1/2 c chopped pecans 1 t nutmeg
For Icing
1 stick Regular Butter, Softened 1 package (8 Oz) Cream Cheese 1 box Powdered Sugar
2 t Vanilla
1 cup Pecans, Chopped Finely
Preheat oven to 350 F
Mix together the sugar, oil and eggs in a large bowl.
In another bowl sift together flour, salt, baking powder, baking soda, nutmeg and cinnamon. Add to first mixture and combine.
Then add carrots, pecans and mix well. Pour into a greased and floured 13x9 and bake at 350 F until done. Cool completely.
Icing;
in larger bowl, cream butter and cream cheese.
Add sugar and vanilla and blend, mix in the nuts. Spread on cooled carrot cake.
This cake was based on thepioneerwoman.com recipe, thanks Ree Drummond!
in larger bowl, cream butter and cream cheese.
Add sugar and vanilla and blend, mix in the nuts. Spread on cooled carrot cake.
This cake was based on thepioneerwoman.com recipe, thanks Ree Drummond!
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